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cheddar cheese biscuits on a serving plate.
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5 from 1 vote

Cheddar Drop Biscuits with Scallions Recipe

This easy cheddar cheese biscuit recipe makes fluffy, savory drop biscuits loaded with sharp cheddar, smoked Gouda, and fresh scallions. Made with heavy cream instead of cold butter, they’re quick to mix with no rolling or cutting required.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dinner, Side Dish
Cuisine: American
Keyword: Smoked Gouda and Cheddar Cheese Biscuits
Servings: 8
Calories: 335kcal
Author: Sharon Farnell

Equipment

  • 12" cast iron skillet or large baking dish

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup grated sharp cheddar cheese
  • ½ cup grated smoked gouda cheese
  • 3 scallions, sliced thinly
  • 1 ¼ cup heavy cream
  • 2 tablespoon melted butter, for brushing tops of biscuits

Instructions

  • Preheat oven to 425 degrees.
  • Make your biscuits: In a large bowl, whisk together dry ingredients until well combined. Add cheese, scallions and cream- gently fold with a wooden spoon or spatula until all ingredients are well incorporated, and a loose dough forms.
  • Divide into 8 pieces, and roll gently with your hands into biscuits.
  • Grease a large baking dish of 12" cast iron skillet with cooking spray or butter. Transfer biscuits to a greased skillet or baking dish, brush tops generously with melted butter, and bake for 18-20 minutes, until golden brown.

Notes

  • The dough should be soft and easy to form, but not wet. If it seems too dry or crumbly, add a little more heavy cream. If it’s too wet, add a small amount of flour.
  • Divide the dough into 8 even portions and gently shape with your hands, lightly flattening each biscuit.
  • Brush the tops generously with melted butter before baking.
  • Bake for 18–20 minutes, or until the biscuits are puffed and golden brown.
  • Once completely cooled, store in an airtight container at room temperature for 1–2 days or refrigerate for up to 1 week.
  • Freeze in a freezer-safe bag for up to 2 months.

Nutrition

Calories: 335kcal | Carbohydrates: 23g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 685mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 2mg